Chewy Acorn Jelly Salad & Acorn Jelly Bowl
Chewy Acorn Jelly Salad & Acorn Jelly Bowl
Delicious Acorn Jelly Salad & Acorn Jelly Bowl for a Healthy Meal!
Using seasonal acorn jelly, we’ve prepared a delightful Acorn Jelly Salad and a hearty Acorn Jelly Bowl for a complete, wholesome meal. This recipe brings the pure taste of nature to your table.
Main Ingredients- 1 block (approx. 300-400g) Acorn Jelly
- 2 handfuls Lettuce (approx. 100g)
- 3-4 cups Anchovy Broth (approx. 600-800ml)
- Small amount of Aged Kimchi (finely chopped)
- Small amount of Dried Seaweed (Gim/Nori, finely chopped)
Seasoning Mix- 6 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Sesame Oil
- 1 tsp Minced Garlic
- Pinch of Toasted Sesame Seeds (for garnish)
- 6 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Sesame Oil
- 1 tsp Minced Garlic
- Pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
In the countryside, it’s a tradition to make acorn jelly and share it with neighbors. After delivering some jelly to the elders, I enjoyed this delicious Acorn Jelly Salad and Acorn Jelly Bowl, savoring the natural flavors. First, take half of the acorn jelly block and slice it into bite-sized pieces, about 1.5 cm thick. Using a special jelly knife or the back of a regular knife will help you cut it cleanly without crumbling.
Step 2
Wash the fresh, tender lettuce, picked from the garden, thoroughly under running water. Place the washed lettuce in a salad spinner and spin out as much excess water as possible. This ensures the salad dressing won’t become watery and helps maintain the ingredients’ natural flavors.
Step 3
In a small bowl, combine all the ingredients for the salad dressing: 6 Tbsp soy sauce, 2 Tbsp gochugaru, 1 tsp sesame oil, 1 tsp minced garlic, and a pinch of toasted sesame seeds. Mix them well to create a flavorful dressing. Making the dressing in advance allows the flavors to meld beautifully.
Step 4
Now, in a large bowl, add the drained lettuce and the sliced acorn jelly. Drizzle a moderate amount of the prepared dressing over them. It’s best to start with less dressing and add more as needed after tasting.
Step 5
Gently toss the lettuce and acorn jelly with the dressing using your hands. Be careful not to mix too vigorously, as this can bruise the lettuce. The key is to mix softly until the dressing is evenly distributed. Your delicious Acorn Jelly Salad is now ready!
Step 6
Transfer the beautifully prepared Acorn Jelly Salad to a serving plate. The vibrant green lettuce and chewy acorn jelly create an appetizing presentation. This rustic-style salad is wonderfully refreshing, with its subtly bitter and delicious taste.
Step 7
Meanwhile, for the Acorn Jelly Bowl, slice the remaining half block of acorn jelly into thick strips (about 0.5 cm). Bring the anchovy broth to a simmer in a pot over medium heat. Once it’s bubbling, prepare the finely chopped aged kimchi and the julienned dried seaweed.
Step 8
Arrange the julienned acorn jelly nicely in a serving bowl. Pour the hot, simmering anchovy broth generously over the jelly. Finally, garnish with the chopped aged kimchi and dried seaweed. Your hearty and delicious Acorn Jelly Bowl is complete!
Step 9
With the chewy and tender Acorn Jelly Salad and the comforting Acorn Jelly Bowl, I’ve prepared a truly abundant and satisfying meal. Acorn jelly, with its unique slightly bitter and deep flavor, is delicious no matter how it’s prepared. These dishes are especially satisfying because they are healthy too. You can enjoy them guilt-free, even late at night. Give these wonderful acorn jelly recipes a try! 🙂
